Sirloin Tip Roast

Sirloin Tip Roast

Ingredients

  • 1 sirloin tip roast (5-8 lbs)
  • 1 cup water
  • ½ cup red wine
  • 6 garlic cloves
  • 3 bay leaves
  • 4 tbsp au jus mix
  • Dijon mustard
  • Minced onion or onion powder
  • Granulated garlic powder
  • Basil
  • Rosemary (crushed)
  • Tarragon
  • Salt
  • Ground black pepper
  • 100% extra-virgin olive oil

Directions

  1. Place roast in the refrigerator a couple of days ahead of time. Set the roast at room temperature for 1 hour prior to cooking. Thoroughly rinse the roast& pat dry with paper towel. Generously salt& pepper the roast on all sides.
  2. Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot. Place roast into hot roasting pan & sear on all sides until nicely browned & about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
  3. Set a wire rack in another roasting pan,& then set the roast onto the rack. Pour water over the roast, making sure that it covers the bottom of the roasting pan, & then pour the wine over the roast.
  4. Cut the 6 cloves of garlic in half lengthwise & with a small knife cut small slits into the top of the roast & insert the garlic clove halves into the roast. Generously brush roast with Dijon mustard. Generously season again with salt& pepper, & then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
  5. Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done. If you desire it to be medium-rare, remove from oven when it is rare. If you desire it to be medium, remove from oven when it is medium-rare.
  6. After removing from oven, tent with aluminum foil. Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast, & for the roast to complete its cooking to your desired doneness. Set the roast onto a cutting board & carve immediately & serve. Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.